Lamb chops paired with bold herb flavors a harbinger of fall
It’s fall, y’all – my favorite season because the foods change from quick throw-it-on-the-grill meats to braised and slow-cooked meats. This week’s recipe isn’t slow cooked, but it sure has the earthy flavors of fall.
I know lamb isn’t everyone’s favorite protein, but I think it’s fabulous when prepared right. This recipe is easy enough for a weeknight dinner and will also impress dinner guests, which is pretty much my standard. I like simple, delicious recipes that feel special but don’t take hours to prepare. I realize I’m one of the few who can spend the entire day in the kitchen happily cooking.
I think lamb gets a bad rap because it used to be hard to find really good-tasting lamb. I think most every grocery store carries it now, including Sam’s and Costco. The flavor can be an acquired taste, and this recipe is no different since it packs a lot of bold flavor with green olives, rosemary, oregano and sage. It combines a lot of my favorite flavors and reminds my taste buds that a new season is starting.
This recipe came from “The Niman Ranch Cookbook.” I’ve mentioned before that I worked for that all-natural, gourmet meat company quite a few years back and really learned a lot about upscale dining and fancy food. My stint there was short because a certain Mister summoned me back to Wichita. Oh, the things we do for love.
This incredible lamb chop recipe would pair beautifully with some roasted mixed vegetables, a green salad with a mustard-y vinaigrette and some crusty bread slathered in herb butter. Oh, and don’t forget a nice pour of a hearty Cabernet Sauvignon. Next week, I’ll bring you some sort of fall dessert because I don’t share enough dessert recipes, and cooler temps call for a sweet treat.
Adriene Rathbun is an enthusiastic Wichita cook who offers cooking classes through her business, Social. Reach her at socialcookingclasses.com or ar@adrienerathbun.com.
Lamb Chops with Olive and Herb Crust
1 tablespoon fresh parsley leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh oregano leaves
6 large fresh sage leaves
1 cup bread crumbs
½ cup pimiento-stuffed Spanish green olives
2 green onions, green parts only, roughly chopped
2 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
½ teaspoon freshly ground black pepper
8 lamb loin chops, cut 1-inch thick
Preheat the oven to 450 degrees.
Pat the parsley, rosemary, oregano and sage dry with a paper towel to remove any excess moisture. Put the herbs in a food processor. Mix herb mixture with breadcrumbs in a shallow bowl. Wipe out the food processor.
Combine the olives, onions, and 1 tablespoon of the olive oil, the vinegar and pepper in the food processor. Pulse until a coarse mixture forms.
Cover each lamb chop on both sides with able 1 tablespoon of the olive paste. One at a time, press the coated chops into the bread crumbs, covering both sides with a firm, even coating.
Heat the remaining 1 tablespoon olive oil in a large, cast iron skillet over medium-high heat. Add the chops, in batches or using two pans if necessary, and cook until they begin to turn color, about 2 minutes. Turn and cook for 1 minute. Transfer to the oven and roast, turning once, for 8 to 9 minutes’ total cooking time for medium rare.
Remove from the oven and let rest for 5 minutes before serving.
Serves 4 for dinner or 8 for lunch
Niman Ranch Cookbook, recipe by Chef Peter Salaya